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Skirt Steak With Fennel And Kohlrabi Salad

Serves 4
  • Steps
  • Ingredients


  • To make the marinade, using a mortar and pestle, pound the cumin, chilli flakes, garlic and sea salt until a paste forms. Add the remaining ingredients and stir to combine well
  • Place the steak in a large ziplock bag or a shallow tray and coat well with the marinade. Refrigerate for at least 2 hours
  • For the dressing, combine the orange juice, lemon juice, oil and sea salt with a whisk
  • Heat a barbecue plate until it is nice and hot. Remove the steak from the marinade, pat dry, rub with a little extra oil and season well with sea salt flakes. Cook the steak for 2 minutes each side for rare (depending on thickness of steak). Set aside to rest in a warm place while you prepare the salad
  • Using a mandolin, shave thin slices of the fennel, then slice the kohlrabi into 2 mm (1/16 inch) slices and julienne. Combine fennel, kohlrabi and halved grapes in large stainless steel bowl
  • Slice the steak against the grain into thin slices. Combine salad with just enough dressing to lightly coat, then sprinkle with the chopped fennel fronds and serve with the sliced steak